In a bowl and with a mixer, cream the butter and sugar. Once well mixed, add the egg and vanilla extract.
Mix the flour and baking powder well.
In 3 parts, add flour to the butter mixture. Stir very well after each addition. For the last part of the flour, mix it by hand; the dough should be firm.
Divide the dough into two balls and keep one wrapped in cling film in the refrigerator.
On a floured surface, roll out the ball of dough until it is about 1/3 cm thick.
Dust the cookie cutters in the shape of pumpkins or ghosts with a little flour (to prevent sticking to the dough) and cut the cookies.
Place the cookies on a baking sheet lined with parchment paper. Bake for 6-8 minutes until the edges of the cookies start to brown.
Let the cookies cool on a rack while preparing the icings to decorate the cookies.
To prepare the colored icing: mix the milk with the powdered sugar. Add the corn syrup and stir well. Divide the icing to color it in different shades. Use food coloring and VERY LITTLE as it is very potent. Keep the icings covered with plastic to prevent drying out.
To make the decoration icing: take 1 cup of icing and mix it with 4-6 tablespoons of powdered sugar. It should be thick. Place it in a piping bag and set aside.
Decorate your cookies first with icing and then add borders and details with the decoration icing using a piping bag. You can make the icing in many colors as well as the decoration icing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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